Oenological Tannins from Different Sources and Their Impact on Color and Phenolic Evolution of a Rosé Wine

This study evaluates the impact of eight commercial oenological tannins—sourced from grape seed, grape skin, cherry, quebracho, acacia, tara, chestnut, and oak—on the phenolic composition and color evolution of a rosé wine during oxidative storage. The tannins were initially characterized for their phenolic richness, antioxidant capacity, oxygen consumption rate, and iron chelating ability. Their effects were then assessed in a lab-scale rosé wine produced without sulfur dioxide, where each tannin was added individually. Results revealed that condensed tannins, particularly from grape skins, significantly enhanced the initial color intensity, while hydrolyzable tannins such as chestnut and oak better preserved color stability over time. Chestnut tannin showed the highest antioxidant and oxygen consumption activities, correlating with its greater performance in limiting oxidative degradation. Although some tannins contributed to anthocyanin loss, evidence suggests a role in promoting pigment polymerization and color stabilization.